Lenten Pirogi and Bobalki

Name: Lenten Pirogi and Bobalki
Prep time: P0Y0M0DT1H30M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: : 2 dozen small pirogi
Cuisine: european
Ingredients: 2 pounds potatoes, cooked and drained (save water from cooked potatoes); 2 onions chopped; 1 stick margarine; Salt and pepper; 2 cups flour, sifted; 1/2 teaspoon salt; 1/4 cup vegetable water

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Level: Easy
Total: 2 hr 15 min

Prep: 1 hr 30 min
Cook: 45 min

Yield: : 2 dozen small pirogi

Level: Easy
Total: 2 hr 15 min

Prep: 1 hr 30 min
Cook: 45 min

Yield: : 2 dozen small pirogi

Ingredients

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2 pounds potatoes, cooked and drained (save water from cooked potatoes)

2 onions chopped

1 stick margarine

Salt and pepper

2 cups flour, sifted

1/2 teaspoon salt

1/4 cup vegetable water

Directions

Cook potatoes in simmering water until soft and put them through a potato ricer. Saute onion in margarine until very soft. Add 1/2 of the onions to the potatoes and season with salt and pepper.
For the pirogi sift flour and salt into a bowl. Add vegetable oil and enough water to make a soft dough and mix until the dough no longer sticks to the hands. Cover dough and let rest for about 5 minutes. Roll out dough on a floured board to a 1/4-inch thickness. Cut dough into small squares and place a dollop of potato mixture in the center of each square. Fold dough, pinching ends to form a triangle. When all are made, put into boiling water and boil for about 10 minutes.
For bobalki, roll out leftover dough into 3-inch long pieces and cook with pirogi.
When all are cooked, drain and serve with the remaining Sauteed onions on top.